Drop frozen meatballs into the slow cooker, add a handful of extras, and it becomes weeknight comfort at its best.

2 pounds frozen fully cooked meatballs

1 (10.5-ounce) can cream of mushroom soup

1 cup sour cream

1 packet (about 1 ounce) dry onion soup mix

Directions

Spray the inside of your slow cooker with nonstick cooking spray or lightly grease it with butter or oil for easier cleanup.

In a medium bowl, whisk together the cream of mushroom soup, sour cream, and dry onion soup mix until smooth and well combined.

Add the frozen meatballs to the slow cooker in an even layer.